Try this Watercress Potato Soup (Hot or Cold) recipe, or contribute your own.
Suggest a better descriptionCoarsely chop watercress leaves and stems separately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf and watercress STEMS. Cover; cook until onion is tender, stirring occasionally, about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes. Discard parsley, thyme and bay leaf Puree soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress LEAVES; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper and transfer to bowl. Serve hot or chill until cold, about 4 hours. Posted to MC-Recipe Digest V1 #183 Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 308 | ||
Calories from Fat: 179 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 238.8mg | 8 % | |
Potassium 344.5mg | 9 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.6g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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